Vegan Spaghetti Ice Cream Cake | Recipe | Summer
Vegan spaghetti ice cream as a cake? That's possible! Of course with a fluffy cake base, vanilla ice cream, whipped cream, strawberry sauce and white chocolate!
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Cooking tools:
- Spaetzle press
- Double boiler
- Rolling pin
- Hand mixer
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Whisk
- Saucepan
- Spatula
- Chef's knife
- Cutting board
- Peeler
- Freezer
- Refrigerator
Ingredients
- 225 g (1.75 cups) wheat flour type 405 or spelt flour type 630
- 100 g (0.5 cup) sugar
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (8 g) vanilla sugar
- 250 ml (1 cup) sparkling water
- 50 ml (0.25 cup) neutral vegetable oil
- vegan butter for greasing
- 100 ml (0.5 cup) plant-based whippable cream
- 2 tsp (8 g) cream stiffener
- 900 ml (4 cups) plant-based vanilla ice cream
- 250 g (9 oz) frozen strawberries
- 50 g (1.75 oz) vegan white chocolate
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